I’m off to a slow start with the October #Unprocessed Food Challenge. When I typed up the menu plan post for this week, I realized that I had 2 meals with store-bought pasta in them. While I’d love to play with fresh made pasta or gnocchi as a substitute, reality is I simply don’t have time this week.
I’m also including some ingredients in the meals like peanut butter for the kids’ sandwiches, sour cream and Better than Bouillin in the Beef Stroganoff, and ricotta for Friday’s dinner that I could make myself, but again, I don’t have time this week. Instead, I have on hand Jiff Natural Peanut Butter made from peanuts, sugar, palm oil, salt, and molasses. It’s not perfect; it’s not organic which is best. It’s simply good enough. The Beef Stroganoff is a meal leftover from last week which will not freeze well since it has sour cream. I’d rather use it up than waste it.
As for my challenges for last week, I made very little progress on the snacks, and made only one smoothie. However, this week, I’m starting off with frozen bananas defrosting on the counter which I’ll put together with other fruit later in the day and puree for the kids as an after school snack.
Monday – Minestrone Soup with homemade white whole wheat rolls
Tuesday – Leftover Beef Stroganoff from last week (recipe coming later in week) with noodles, leftover veggies from the weekend
Wednesday – Spaghetti and meatballs, sauteed kale & onions
Thursday – Leftovers
Friday – Spinach Calzones
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